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My Favorite Tomato Sauce
4 servings
INGREDIENTS
1/4 cup extra virgin olive oil
2 small onions, peeled, trimmed, and minced
6 cloves garlic, minced
2 tablespoons tomato paste
4 pounds Roma tomatoes, peeled, seeded, and diced
2 cups chicken stock
14 large fresh basil leaves, washed and dried
12 tablespoons unsalted butter, cut into pieces
kosher salt & freshly ground black pepper to taste
METHOD
1
In a large saucepan, heat the olive oil over medium-high heat.
2
Add the onion and sauté until soft, about 5 minutes. Add the garlic
and cook 1 minute longer.
3
Add the tomato paste and then the tomatoes, cook for 2 - 3 minutes,
and then pour in the chicken stock.
4
Simmer briskly until the sauce is thick, 20 - 30 minutes.
For a finer consistency, pass the sauce though a wire-mesh sieve into
a clean saucepan.
5
Stack the basil leaves, roll them up lengthwise, and cut across the
roll very thinly to make a chiffonade.
6
Stir in the basil. Whisk in the butter piece by piece, then season to
taste with salt and pepper. Keep warm.
Recipe courtesy Wolfgang Puck.
Calzone Sandwich Ring
8 servings
INGREDIENTS
2 1 - pound dough (You may use Bridgford Frozen Dough thawed,
or make 2 1 - pound dough from scratch), formed into balls.
One large and 2 small
3 tablespoons extra virgin olive oil
1 pound hard salami, shaved thin
1 pound ham, shaved thin
1 pound whole milk mozzarella cheese, shredded
1 cup fresh spinach
4 whole roasted peppers
METHOD
1
Set oven temperature to 375° and set Function Selector to
“Conv/Bake” mode. Place the oven rack in the bottom position.
2
If you are using the frozen bread dough, you can thaw at room
temp. for about 2 hours, or place in the refrigerator overnight. If
making your own dough, after the dough has had one full rise, form
into one large dough ball, and two small.
3
On a lightly floured surface, roll out the largest dough ball to at least
13 inches in diameter. Spray a bundt pan or angel food cake pan with
nonstick spray, or rub well with olive oil.
4
Stretch the large dough over cake pan, tearing a small hole for the
smaller opening of the tube pan. Press against side of the pan. Rub
the dough with olive oil.
5
Begin by layering half the salami, then half the cheese, half the ham,
two of the roasted red peppers, then half the spinach.
6
Roll out one of the smaller dough balls on the lightly floured
surface. to a 10 inch round, place in cake pan over the spinach,
touching the sides of the larger dough which goes up to the top
edge of cake pan.
7
Repeat the same sequence for layering meat, cheese and
vegetables.
8
Roll out the last dough. Place on top of spinach. Press the seams
together of the last dough and the first dough. Brush with good
olive oil.
9
Place in the oven. Set Timer for 40 minutes. When Timer goes off
remove from oven. You should let rest about 10 minutes then invert onto
a platter. Serve warm or cold.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
24LConvecOven&PizzaDrawer 8/25/06 12:16 PM Page 33
